Spiced Salmon Canapés
Grind the juniper berries, coriander seeds and peppercorns with a mortar. Mix with the sugar, fennel seeds and sea salt. Place the mixture in a shallow dish. crush coarsely. In a bowl with the sugar, fennel and salt mix. spread 1-2 tablespoons of the mixture into a flat shape.
Rinse the salmon, pat dry and thoroughly coat with the spice mixture. Wrap tightly with plastic wrap and refrigerate for 48 hours.
Remove the salmon from the refrigerator, rinse off the spice rub and pat dry. Slice very thinly on an angle.
To assemble, spoon a dollop of crème fraîche onto each potato chip, top with a slice of salmon and garnish with pink peppercorns and dill. Serve immediately.